SUMMER FRUIT SALAD ROLLS

Fresh and light, these sweet Summer Fruit Salad Rolls with a hint of mint are packed with Ontario tender fruits. They can be served as a starter, dessert or snack.

Makes 6 servings (2 rolls each

tip

Use any leftover Coronation Grape Dipping Sauce as a fruit sauce to finish a dessert or simply serve over vanilla ice cream, waffles or pancakes.

Ingredients

Salad Rolls

2

Ontario pears, cored and thinly sliced

2

Ontario nectarines, pitted and thinly sliced

3

Ontario plums, pitted and thinly sliced

1/4 cup

honey

60 mL

1/4 cup

finely chopped fresh mint leaves

60 mL

12

rice paper wraps

24

large mint leaves

Coronation Grape Sauce

1/4 cup

water

60 mL

2 tbsp

cornstarch

30 mL

4 cups

Ontario Coronation grapes

1 L

1/2 cup

granulated sugar

125 mL

1/4 cup

lemon juice

60 mL

pinch

salt

Directions

Salad Rolls: Toss pears, nectarines and plums with honey and chopped mint. Soak a rice paper wrap in hot tap water for 10 seconds or until pliable; carefully transfer to a slightly damp kitchen towel. Arrange 2 mint leaves in the center of the wrap, leaving space on the sides. Top with some of the fruit mixture.

Firmly fold the bottom half of the wrap over the filling. Fold in the sides and roll up to completely enclose filling. Repeat with remaining fruit wraps. Store in the refrigerator, tightly covered with plastic wrap for up to 2 hours.

Cut in half, on an angle, before serving with Coronation Grape Sauce for dipping.

Coronation Grape Sauce: Whisk water with cornstarch and until smooth; set aside. Add grapes, sugar, lemon juice and salt to a heavy-bottomed saucepan set over medium-high heat. Bring to a simmer, crushing fruit with potato masher to release its juice. Boil, stirring frequently, for 5 minutes. Stir in cornstarch mixture. Cook, stirring occasionally, for 1 to 2 minutes or until thickened.